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@dominiqueansel on Instagram

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Oct 30

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Our Buttermilk Fried Chicken Sando is the newest addition to our @papadamournyc menu: tender panko-breaded buttermilk fried chicken, Thai basil and garlic aioli, pickled daikon, and sesame-dressed lettuce, all served on our fresh-baked shokupan bread. Served daily here on University Place.

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Oct 29

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It’s Thanksgiving Pie Season 🍁🍂🥧 Our trio of Thanksgiving pies are now available for pre-order for pick-ups Fri. Nov 21st to Thurs. Nov 27th. Choose from:
* Extra Silky Pumpkin Pie: triple-strained for a smooth and silky pumpkin custard, framed in a gingerbread crust and finished with vanilla Chantilly cream
* Bourbon Pecan Pie: crunchy toasted pecans, gooey brown sugar molasses, and a splash of Bourbon, set in a vanilla sablé crust and dusted with confectioners’ sugar
* Salted Caramel Apple Pie: an autumn classic with caramelized Honeycrisp apples, gooey soft caramel, and Maldon sea salt in a flaky lattice-topped pie crust
Pre-order now at:
* DominiqueAnselNY.com for the Soho Bakery
* DominiqueAnselWorkshop.com for Flatiron Workshop
* DominiqueAnselLasVegas.com for @caesarspalace
* DominiqueAnselMarche.com for @parisvegas
✈️ Plus we’re shipping our Salted Caramel Apple & Bourbon Pecan Pies nationwide at DominiqueAnselOnline.com (for deliveries through Nov 26th)

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Oct 28

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It’s Pumpkin Cheesecake for our November Cronut® flavor here In NYC: with pumpkin ganache spiced with a hint of cinnamon, nutmeg, and ginger, paired with creamy cheesecake ganache, we’re ready for autumn and the Thanksgiving holiday ahead. Starts November 1st in SoHo, and preorders are up now at CronutPreorder.com (so you can skip the line). We’re shipping nationwide ✈️too at DominiqueAnselOnline.com.

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Oct 26

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Our Butter Mochi Toasties are now in four different flavors: our original Brown Butter Vanilla, Matcha, Strawberry, and Passion Fruit. Our version of a classic butter mochi, with soft chewy mochi surrounded by a thin sablé crust (there’s homemade pâte de fruit at the center of the strawberry and passion fruit Toasties too). Available daily at @papadamournyc. 🍞

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Oct 24

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Pumpkin Chai Pull-Apart Bread for this weekend’s special at @dominiqueanselworkshop: soft chai-spiced pumpkin brioche with a hint of orange zest and vanilla, drizzled with gooey chai caramel. Pull apart and enjoy. Here in Flatiron today through Sunday only.

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Oct 23

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NYC, we heard you! This SATURDAY & SUNDAY only, we’re bringing back our XO Focaccia Fried Egg Sando at @papadamournyc for one more weekend. We were so blown away by all of you coming out to eat with us last weekend, that we wanted to keep this on the menu just a little longer. Think: fluffy focaccia studded with confit garlic and layered with @grandmashomeus spicy XO sauce made with six different types of chiles, plus two fried eggs with golden runny yolks, XO mayo, and pickled daikon. Served from 8am until sold out, this Sat-Sun only. See you there. 🔥🌶️🍳🍞

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Oct 21

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Wishing @dominiqueansellasvegas at @caesarspalace a very happy 3rd birthday today. 🎉🎰🥐 Thank you to our team and our Caesars family, and to all of our guests who have visited from around the world. Here’s to many for years (and croissants) ahead!

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Oct 19

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Crunching on our new Honey Butter Sho-Croutons at @papadamournyc. Bite-sized cubes of our fresh-baked shokupan bread tossed in honey butter soy caramel, sprinkled with a bit of sugar and fleur de sel, and baked until crunchy and caramelized. My new favorite snack by the handful.

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Oct 17

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Apple Dumpling Lanterns for this weekend’s special at @dominiqueanselworkshop, with a whole fresh Honeycrisp Apple wrapped with golden flaky pie crust, with a hint of cinnamon and Demerara sugar to finish. Here in Flatiron today-Sunday only. 🍎

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Oct 16

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THIS WEEKEND, NYC! Our XO Focaccia Fried Egg Sando is here at @papadamournyc Friday-Sunday only, from 8am until sold out. Fluffy focaccia layered with spicy XO sauce made entirely from scratch by the team at @grandmashomeus in Flatiron, a several days-long labor of love cooking traditional ingredients like dried scallops, dried shrimp, minced garlic, fried shallots, ginger, and chiles, slowly over a fiery cast-iron wok. It packs a mighty fiery punch, paired with confit garlic, two fried eggs with golden runny yolks, XO mayo, and pickled daikon. Breakfast is served. See you here at 64 University this weekend. 🍳🍞🌶️🔥

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